Homemade Tutmanik

How to make Homemade Tutmanik Slake the soda in the yoghurt. Knead the dough from the products gradually, at first adding just a little of the flour to get a batter with the thickness of boza. Leave it to rest for 15 min. Then mix in more flour until you get a quite soft dough. Leave to rest again for 15 minutes (personally I left it to spend the night in a huge bowl in the fridge). I roll the dough into a square, spread it with the butter, sprinkle with the cheese and fold the 4 corners inward to form a new square. I roll it out and again spread and sprinkle, and so on 3 times. Then I roll them into cigars and twist them. I put them in the tray as a wreath and cut into rhombuses. Put the tutmanik into a greased tray (about 25 cm diameter — I used the tart ring and it was small for me. In my opinion a 30 cm tray is fine! — the deep yellow one for sweets) and leave it for about 2 hours to rise and double its volume in a warmer place. You can also use a low oven (I turned it to 40 on fan). Brush the risen tutmanik with a little oil on top (I brushed with beaten egg) and put to bake at 180 degrees until done. Check it with a skewer. Wrap the baked tutmanik in a towel.

To try: The tutmanik rises while it bakes and this is one of the big advantages of this recipe. We brush the cut tutmanik with the beaten egg, place it on the upper rack and bake in a cold oven, on the bottom element at 170 C for about 30 minutes. We check carefully whether it is lightly baked underneath, move it to the lower rack and finish baking on the grill at 170 C for about another 10 minutes or until golden brown.